Just being curious (hope you don't mind), but what were you making and did it turn out ok?

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I was making a Paul Hollywood Recipe: pasteis de nata aka Portuguese tarts. I don't think I adjusted the measurements correctly. I didn't have whole milk but I used a combination of half and half and 1%. Regardless the custard set correctly but the pastry was under baked. It should also be noted that this was my first time making puff pastry from scratch.